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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A different healthy way to stuff the sweet peppers from your garden-red, green , yellow or all three. Makes a colorful main or side with a gentle enticing aroma. Ingredients:
1/2 cup long-grain brown rice |
1 pinch salt |
4 large sweet peppers |
3 tb butter or margarine |
1 medium onion, chopped (sweet is best) |
1/2 cup finely diced celery |
1/2 cup sunflower seeds |
1/4 cup minced parsley |
2 ea eggs, slightly beaten |
1/4 ts dried oregano leaves,crumble |
1/4 cup/ 4 oz. chopped green chiles (or more) |
1 pinch black pepper |
1/2 cup shred. sharp cheddar cheese |
* red or green peppers. |
Directions:
1. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
2. tender. Drain if necessary. Set aside.
3. Cut peppers in half. Remove seeds and white membrane. Parboil peppers
4. in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow
5. 1-1/2 quart baking dish.
6. Melt butter in small skillet. Add onion, celery, and sunflower seeds.
7. Saute until onion is tender.
8. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles,
9. black pepper, and salt to taste. Fill peppers with mixture. Sprinkle
10. cheese on top. Put about 1/3 cup hot water in bottom of dish.
11. Bake at 400 degrees for about 20 minutes.
12. Good served with: Stewed tomatoes and corn bread (bake corn bread along
13. with peppers).
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